1. Grain Products

2. Parts of a grain kernel

3. Nutrients in Grains Endosperm –Complex carbohydrates –Incomplete protein Bran –Fiber –B vitamins –Iron Germ –Unsaturated fat

4. Refined or Unrefined? Unrefined Grains –Contain entire grain kernel –All naturally occurring nutrients –Fiber Refined Grains –Bran and Germ are usually removed during processing –Fiber is removed –Often Enriched Grain products Nutrients lost during processing are added

5. Wheat Wheat Berries –Entire wheat kernel Bulgur –Wheat kernels that are steamed dried and crushed Tabbouleh Cracked Wheat –Often added to bread

6. Rice Often categorized by grain length –Long Grain Basmati –Medium Grain –Short Grain Italian Arborio Risotto –Brown Rice - Whole grain version of rice –Wild Rice – Seed of water grass (not really a rice)

7. Oats Most often served as oatmeal See page 453 for a variety of other grain products

8. Pasta Italian word = Paste Macaroni Products – made from Durum Wheat Flour (Semolina) Noodles – Egg solids added for tenderness 5% egg solids = Egg Noodles Enriched or Whole Grain

9. Preparing Grains When grains heated in water – –Starch granules start to move –Chemical bonds are broken –Layers of starch become loosened –Water enters the starch –Starch swells to a larger size –Starch becomes softer –Grain becomes tender enough to eat

10. Cooking Pasta Large pot Allow enough room for movement Boiling water Al dente – – To the tooth – Tender yet firm

11. Cooking Rice Rice Barley Kasha These grains absorb all of the cooking water Stir minimally Covered pot Chewy if undercooked Gummy if over cooked